Directions Make the chowder: In a large, unenameled Dutch oven over high heat, sear the ears of corn until some of the kernels blacken and start to pop, 10 to 12 minutes.

Melt the butter in a dutch oven and add the onion, garlic, bell pepper, carrot and celery. Sprinkle with some of the salt, cover and sweat over medium-low heat until tender, stirring occasionally ...

3. Finish soup. Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.

1/2 cup half and half (10 per cent) cream or milk Place oil, or melt the butter, in a pot set over medium, medium-high heat (my pot was eight inches wide and four inches tall). Add the onion ...

Cut corn from cobs. Scrape back of knife down cob to release remaining juices. Set aside. Brown bacon in a large dutch oven or sauce pot using medium high heat. Remove 2 or 3 tbs crisp bacon for ...

For a thicker chowder you’ll add 1 1/2 Tbsp. flour — see directions below Directions: In a Dutch oven or heavy-bottomed 4-5 qt. pot, fry bacon until crisp. Remove from pan and set aside.